Bring a large pot of salted water to a bowl. Add the pasta and cook according to package directions until al dente. Drain the pasta, then spread on a rimmed baking sheet. Set aside.

Meanwhile, in a large skillet over medium-high, melt the butter. Add the garlic and shrimp, then saute until the shrimp are just barely firm and pink, about 4 minutes. Transfer the shrimp to the baking sheet with the pasta, spreading everything in an even layer. Place in the freezer until just cool, about 10 minutes.

In a large bowl, whisk together the olive oil, sour cream, vinegar, salt and pepper. Add the bell pepper, onion, olives, feta cheese, tomatoes and oregano. Toss until well coated. Once the shrimp and pasta are cooled, add those and gently toss until well coated by the dressing.

Barbecued, lemon-pepper chicken

Start to finish: 2 1/2 hours (30 minutes active)

Servings: 6

2 pounds boneless, skinless chicken thighs, trimmed of fat

Zest and juice of 2 lemons, divided

Kosher salt and ground black pepper

1 tablespoon olive oil

2 tablespoons light mayonnaise

1/4 cup buttermilk

Bulkie rolls or salad greens, to serve

In a zip-close plastic bag, combine the chicken thighs with the zest and juice of 1 lemon, plus a hefty pinch of salt, 1 teaspoon of pepper, and the olive oil. Close the bag, then turn and massage with your fingers to work the marinade into the meat. Refrigerate for at least 2 hours and up to overnight.

When ready to cook the chicken, heat the grill to medium-high. Use a vegetable oil-soaked paper towel held with tongs to oil the grates.

Grill the thighs for 5 to 6 minutes per side, or until cooked through. Transfer the chicken to a plate, then use 2 forks to pull and shred the meat into bite-size pieces.

In a medium bowl, whisk together the mayonnaise, buttermilk and the remaining lemon juice and zest. Stir in the chicken and season with salt and an additional 1/2 teaspoon pepper. Serve the chicken piled on bulkie rolls or over a bed of greens.

Sun-dried tomato macaroni salad

Start to finish: 2 1/2 hours (30 minutes active)

Servings: 10

16 ounces dried small pasta (such as elbow or farfalle)

1/2 cup oil-packed sun-dried tomatoes, drained

1/3 cup white balsamic vinegar

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 tablespoon packed light brown sugar

1/2 cup light mayonnaise

1/2 cup fat-free plain Greek yogurt

1 red bell pepper, cored and diced

1 fennel bulb, trimmed and diced

8 ounces fresh mozzarella pearls

3 tablespoons chopped fresh oregano

3 tablespoons chopped fresh thyme

3 tablespoons chopped fresh chives

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain the pasta and spread on a rimmed baking sheet to cool.

While the pasta cooks, prepare the dressing. In a blender, combine the sun-dried tomatoes, vinegar, salt, pepper, brown sugar, mayonnaise and yogurt. Blend until smooth, then set aside.

In a large bowl, combine the dressing with the cooled pasta, bell pepper, fennel, mozzarella and herbs. For best flavor, cover and chill for at least 2 hours before serving.